Lizzie's Recipes

A collection of easy to make recipes

Archive for the month “August, 2014”

Pesto Roasted Cauliflower

I first saw this recipe on Youtube where an American lady chef creates dishes using only two ingredients!  I was fascinated and this one really looked delicious…

It’s too easy for words and you could also add spinach or herbs to it or different flavoured pesto.  I used a tub of spicy sun-dried tomato pesto from the local delicatessen and there is enough oil in the pesto so no additional oil is required.  The cauliflower becomes a little bit crispy…  Add to a salad or serve as a side dish.  You can also dip the cooked pieces in batter and quickly deep fry for an absolute taste sensation…

Pesto Cauliflower

 

Ingredients:

1 head of califlower cut into florets

1 tub pesto

 

Method:

In a large bowl toss together your cauliflower florets and pesto

Roast in a 180C fan forced oven for around 20 minutes or until cauliflower is cooked though

 

Bon Appetit!  🙂

 

 

Swedish Meatballs

The Swedish Meatball craze struck when Ikea started serving them in their stores here in Melbourne.  Everyone was hooked on these luscious, creamy, slightly sweet balls of heaven.  I recently decided to try my hand at making them after watching a video clip of USA cooking host/chef  Rachel Ray who added an unexpected ingredient – crushed ginger snaps!

My version is sort of an amalgamation of all the versions out there but I have included half a dozen crushed ginger snap biscuits to the sauce.  This gives a lovely tang and thickens the sauce at the same time.  Swedish meatballs also have berry jam of some sort included in the sauce but I used plum jam as it was all I had.  The result was delicious and my husband was scoffing them straight out of the pot…

These are really so easy to make – you can prepare the meatballs earlier in the day and just add to the sauce.  It doesn’t take much longer than boiling the water and cooking the pasta.  They freeze well so I made a large pan and got about 36 meatballs out of the amount of meat I used.

Swedish Meatballs

Ingredients:

Meatballs

1 kg mixed ground beef & pork

1 egg

2 slices bread soaked in milk

1 teaspoon all spice powder

Salt & pepper to season
Sauce

2 tablespoons butter

2 medium onions, chopped

1 clove of garlic, grated

2 tablespoons plain flour

3 cups of beef stock

Salt & pepper to taste

6 ginger snap biscuits crushed

2 tablespoons berry jam (I used plum and it was delicious)

2 tablespoons sour cream

Salt & pepper to season

Small pasta (I used shells, cooked al dente)

Extra butter for the pasta (optional)

Finely chopped parsley, for garnish

1/2 cup cornichons finely chopped (optional)

 

Method:

Melt the butter in a large skillet over a medium heat taking care not to burn it

Add the onions and garlic and cook for 5-10 minutes until softened

Stir in the flour and cook for a minute or two.

Take the pan off the heat and stir in stock

Place back on heat and gently simmer until it thickens slightly

In the meantime squeeze the milk out of the bread by squishing in your hands

Add this to a bowl with the meat, egg and allspice powder

Mix thoroughly with your hands and roll into balls

Gently drop the meatballs into the sauce and simmer for 15 minutes or until they are cooked through

Gently stir in the crushed ginger snaps, the sour cream and the jam and bring back to a simmer

Season the finished sauce with salt and pepper.

Serve on top of pasta which has been tossed with some butter and parsley

Top with finely chopped cornichons

 

Bon Appetit!  🙂

Lizzie’s Chicken Tikka Masala

First up, this curry is not authentic by any stretch of the imagination but it is utterly delicious and is our absolute favourite at the moment.  It’s my version of a dish that was invented in Glasgow and is that city’s curry of choice these days or so I am told!

As I listened to the son of the inventor talking on Melbourne radio during the Commonwealth Games, he described how his father stumbled across the taste and I thought – I know just how this should taste!  And it did…

Simple Chicken Curry
I couldn’t get Tikka paste when I went to try to make this so I used Tandoori paste instead – the result was just as good..

The amounts below will serve 4 hungry people

Ingredients:

1 tablespoon olive oil

1 tablespoons tandoori paste

2 tablespoons plain yoghurt

Big handful of chopped fresh coriander

1 kilo chicken thighs, trimmed of fat

1 tablespoon olive oil for frying pan

1 onion, finely chopped

4 cloves garlic, minced

1 tablespoon ground cumin

1 teaspoon salt

1 teaspoon ground ginger

1 teaspoon cayenne pepper

1 teaspoon chilli powder (use half or omit if too spicy)

1/2 teaspoon ground cinnamon

1/4 teaspoon ground turmeric

2 teaspoons paprika

1 pinch sugar

1 can tomato soup

1 cup bottled Passata (tomato sauce)

1 cup cream

finely sliced spring onions for garnish

Method:

Chop each of the chicken thighs into 4 pieces and place in a large bowl

Stir in tandoori paste, yoghurt and coriander combine well

Seal the bowl and marinate in the fridge for a couple of hours or overnight if necessary

Tip marinated chicken pieces onto a flat roasting tray and roast for around 40 minutes turning occasionally

In the meantime, heat a tablespoon of oil in a large skillet over medium heat and cook and stir onion until translucent, about 5 minutes.

Stir in garlic; cook and stir just until fragrant, about 1 minute.

Stir all the spices and cook until fragrant, about 2 minutes.

Add undiluted tomato soup and the cup of Passata to the onion and spice mixture, bring to a boil, and reduce heat to low.

Simmer sauce for 10 minutes, or until onion is cooked

Add a pinch of sugar to taste – this takes the acidity out of the tomato sauce

Toss in the roasted chicken pieces including the marinade and any juices from the roasting tray

Stir gently to combine and add the cream

Bring sauce back to a simmer and cook on a low heat until heated through and piping hot

Garnish with spring onions, and serve with steamed rice, roti bread and a spoonful of Indian Mint Chutney

 

Bon Appetit!  🙂

Glamorgan Sausage Rolls

Found these on one of my favourites food blogs – will definitely try to make them – they look delicious…   🙂

Update:  I made these wonderfully tasty “Sausage Rolls” and they were a terrific success.

I wasn’t able to find Caerphilly Cheese so used the Internet for advice on a substitute – I ended up using a block of Mersey Valley Cheddar from Tasmania which is sharp and crumbly yet a bit creamy.  It was delicious and I will definitely make them again as they were very quick to blitz in the food processor and pop into the oven…

Check out the original recipe by clicking on the link below – I also now have a lot of ideas as to putting a few different flavours together – the possibilities are endless!

Glamorgan Sausage Rolls

Fromage Homage

Glamorgan Sausage Rolls

Last weekend was my vegetarian friends’ annual barbeque. Although they are happy to tolerate carnivores and even rig up a separate grill for us to drip our saturated fats all over, I thought I would make an effort and take something veggie-friendly (as well as a pack of sausages and some halloumi…and some beer, obviously). I’d heard of Glamorgan Sausages about a year ago (or Selsig Morgannwg to give them their proper name) and so thought I’d turn them into the ultimate summer picnic food for my herbivorous chums.

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